Squash & Leek Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 large squash (8 cups)
• 1 cup chopped onion
• 3 leeks, chopped ( and light green parts only)
• 1 clove garlic
• 2 teaspoons minced fresh ginger
• 4 cups chicken stock
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup wine (optional)
• salt and pepper, to taste

Recipe

• 1 cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
• 2 in a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
• 3 add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
• 4 transfer to a large bowl or measuring cup.
• 5 fill blender or food processer with 1/2 stock and 1/2 squash.
• 6 (this took me 3 batches) puree.
• 7 return to pot and add salt, pepper to taste.
• 8 simmer about 20 minute freezes well.